Make The Stew: In a pressure cooker, heat 2 tablespoons olive oil over high heat. Saute the garlic and shallots, remove from the pot, and set aside.

Wipe the pot with a paper towel and heat the remaining olive oil. Saute the monkfish in batches until lightly browned and remove. Wipe the pot clean again and add the tomatoes, tomato paste, salt, pepper, and saffron to the pressure cooker; stir until well blended. Add the Cognac and return the garlic, shallots, and monkfish to the pressure cooker.

Seal the pressure-cooker lid and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 13 minutes. Turn off the heat, quick-release the pressure, and carefully unlock the lid. Gently stir in the cream and parsley.